Dark rye bread (Black Rye Bread)
2 spoons of dark molasses
do 600 ml of hot water
450 g of rye flour
a good pinch of salt
oil to grease the mold (tooth. possibilities)
Dissolve the molasses in hot water. Mix the flour and water in a bowl, make a recess in the center. Gradually pour in the molasses dissolved in the water, stirring all the time to make a soft dough. If necessary, add water.
Grease the pudding form with oil and pour the dough into it. Cover with a lid or greased parchment, leaving space for the dough to rise. Prepare a pot about one-third full of boiling water.
Place the form in the pot and cover it with a lid, leaving a gap for steam to escape. Boil it, then leave over low heat for approx 5 hours, adding hot water if necessary.
Remove the bread from the pan and let it cool down. Completely cold loaf, wrap in parchment paper. Store in a refrigerator.
POSSIBILITIES
Oil: sunflower, saffron or other allowed
CAUTION: This bread is very useful in a wheat-exclusion diet. It stores perfectly.